Today we’d like to introduce you to Sophia Dao
Hi Sophia, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
Two memories stand out when I think about how my love for baking began:
1. The first was watching Bronwen Weber create custom cakes on the Food Network.
2. The second was when my mom came home with a cake she had decorated at a local cake shop. I can still picture it: there was a small pond with fish, surrounded by a fence and trees. It looked like a scene out of a storybook. In reality, it was a half-sheet cake with a piping gel pond filled with goldfish crackers, a fence made of pretzels, and buttercream-covered sugar cones shaped like trees. But to my childhood imagination, it was pure magic.
I often asked my mom to recreate that cake, but she never did. Nonetheless, my love for baking persisted and evolved into a casual hobby over the years. I even considered going to pastry school instead of college, but I knew my parents preferred a more traditional path and I agreed it was the practical choice. While in college, my hobby continued; I would sometimes even skip class just to recreate a cake I saw on a magazine cover, spending hours decorating and gifting them to friends and family members.
After college, I found work as a software engineer. While it provided stability, my love for baking never faded. I continued to bake during my time off, often bringing treats to coworkers and dreaming of cakes during long workdays.
In 2015, I entered an amateur cake decorating competition and ended up winning first place. This was the turning point that led me to officially start Honeywhisk, focusing on custom cakes and turning my passion into a business. That same year, I enrolled in a 20-week pastry program in Los Angeles to deepen my knowledge and skills. I loved every moment of it and a few years later, I applied for and won a scholarship to the Institute of Culinary Education (ICE) in New York City, allowing me to further hone my craft. My supportive fiancée moved with me to New York, where I attended classes in the morning and worked remotely as a software engineer in the afternoon and evening. After completing the program, I did an internship at Dominique Ansel Bakery and got to see how one of New York City’s most iconic pastry shops operated from an insider’s perspective.
This was a crazy busy time in my life, juggling full-time work and school, along with an internship at one of the most demanding kitchens in New York. It tested my dedication and showed me what it’d take to do this full time. The hours are long and the margins are slim, but we do it for the love of creation, not for the glory.
After moving from New York to Nashville, and eventually to Houston, I continued working as a software engineer while simultaneously growing Honeywhisk. I catered weddings, participated in farmers markets, and sold custom cakes. My sister-in-law had a booth at Painted Tree, a marketplace for artisans, and my mother-in-law encouraged me to establish Honeywhisk Patisserie in a dedicated space. We operated in two Painted Tree locations for about a year, and although we eventually moved on, this experience showed me that a full-time baking career was not only possible but sustainable.
Today, we’ve shifted our focus to catering and expanding our online business. I’m excited to continue growing Honeywhisk and serving our community with the same passion that has driven me from the start.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It hasn’t always been a smooth road. I really struggled with finding the confidence to turn my hobby into a business, even though it’s something I’ve wanted to do for years. When you’re in a financially stable profession, even if it’s not your passion, it’s easy to become complacent and push your dreams aside. It took a lot of encouragement, support, and sometimes strong nudges from my mother-in-law and husband to get me to where I am today. Every time I see a customer’s face light up when they receive a custom cake or enjoy a delicious order of macarons, I’m reminded that what I’m doing is worthwhile and that I’m on the right path.
Appreciate you sharing that. What should we know about Honeywhisk Patisserie?
At Honeywhisk Patisserie, we create the most delicious desserts, breads, pastries, chocolates, and other sweet treats using only the highest quality ingredients and the utmost care. That means no preservatives in anything we make. We believe that good food is meant to be savored, not saved, and our goal is to delight you with every bite.
We specialize in custom cakes and are particularly known for our French macarons and brown butter double chocolate chip sea salt cookies. We also offer a variety of artisan breads, including Japanese milk bread, sourdough, and ciabatta. Everything we bake is made from scratch, with love, care, and dedication in every detail.
Alright, so to wrap up, is there anything else you’d like to share with us?
If you’re planning a birthday, anniversary, or any special gathering, think of us for your custom cake and dessert needs!
We cater for individuals and businesses throughout the Houston area and would love to delight you and your guests with our delectable desserts and gift boxes.
Contact Info:
- Website: https://www.honeywhisk.com/
- Instagram: https://www.instagram.com/honeywhisk/
- Facebook: https://www.facebook.com/honeywhisk
